November 06, 2009 07:30:46am
Re: forum chili cook-off
WT - I've already copied down your recipe.
Okay, here's my problem (among others) - this recipe is never exactly duplicated since I sorta wing it each time
Mandojammer's Beef, Pepper and Bean Chili (with West African Nuclear Death Option)
- 1 1/2 pounds of shredded beef (more or less depending on how meaty you want it) braise beef and drain, set aside
In a big ass pot, toss the following:
- 10-12 large tomatoes - (if you dont like the skin, blanch by dropping in boiling water for 2 minutes then set in ice water for 1 minute, the skins will pull right off. Cut to the size you like, keep or discard the seeds if you want, keep the juice as it will reduce when cooked)
- 1 large yellow onion chopped
- 1 large green bell pepper chopped
(I am a wuss, I wear gloves for the following few steps. Well I do now - ever since the time I didn't and took my contact lenses out later that day)
- 4 hot banana peppers
- 4 sweet banana peppers
- 6-8 chopped jalapeno peppers
- 2-4 serrano peppers
- 2-4 habanero peppers chopped
- 4 dried chipotle peppers, chopped
- 2 cans of tomato paste to thicken things up
- chopped fresh cilantro
- 1/4 cup lime juice
- 1 cup red beans
- 1 cup black beans
- 1 cup kidney beans
- 1 cup Great Northern beans
- 1 crushed garlic clove
Bring to a low boil and stir until well mixed. I reduce it 2-3 times, adding water each time and boiling back down. Once I have a consistency that looks reasonable I add in the beef and simmer until the beef is worked in. Add water as necessary. Then the whole mess goes into three crock pots and slow cooks all day.
Serve with fresh chopped cilantro as desired.
West African Nuclear Death Option:
Background - I have a good friend in Winston-Salem who has a Tam Tam Mandingue djembe drum school. He is one of 17 Tam Tam Mandingue djembe professors in the country, certified under Mamady Keita. He travels to Africa each year to study. A few years ago he came home (illegally) with seeds of the West African Birdseye pepper - (google it, it's hotter than shit) He grows them and makes salsa (West African Nuclear Death Salsa - WANDS) with the peppers and uses habaneros to cut the spiceiness. I have four jars of the salsa and two jars of dried pure peppers. I add 2 tablespoons of the salsa or half a dried pepper chopped up finely to a crock pot of the chili and that is more than enough. I don't know how to describe the flavor - the salsa is so damn hot I get the hiccups every time I eat it. The burn is intense but not overpowering and the birdseye pepper has a superb flavor. And once you have had a chipful, you might as well keep eating it since you have already been nuked.
If you want to eat a lot of the salsa it is best with a bowl of ice cream. Don't eat the ice cream - sit in the bowl the following day after you have taken care of business.
This year I am going to add some pieces of Bhut jolokia pepper pods. 1 million Scoville Heat Units!!! I don't know why, but I will be able to say that I made and ate chili made with the hottest pepper in the world. The jolokia makes a scotch bonnet habanero look like cotton candy.
I am an idiot for doing this.